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Asparagus And Chicken Recipe
|Fresh asparagus||1 1⁄2 Pound|
|Cut up cooked chicken||3 Cup (48 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Chopped pimento||1⁄4 Cup (4 tbs)|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3036 Calories from Fat 2107
% Daily Value*
Total Fat 235 g361.3%
Saturated Fat 95.1 g475.7%
Trans Fat 0 g
Cholesterol 726.2 mg
Sodium 3655.1 mg152.3%
Total Carbohydrates 93 g30.9%
Dietary Fiber 28 g112%
Sugars 22.2 g
Protein 162 g324.7%
Vitamin A 230.9% Vitamin C 136.1%
Calcium 72.2% Iron 147.2%
*Based on a 2000 Calorie diet
Wash asparagus and cut into 1-inch pieces, keeping the bottom ends separate from the tips.
Cook bottom ends in boiling salted water until just starting to get tender, about 10 minutes.
Add tips and cook 5 minutes more or until tender.
Butter a shallow baking pan about 13 x 9 1/2 x 2 inches and spread cooked asparagus in bottom.
Sprinkle with chicken pieces.
Melt butter in saucepan.
Sprinkle in flour, salt, pepper, mustard and paprika and let bubble up together, stirring constantly.
Remove from heat.
Add chicken stock and cream all at once and stir to blend well.
Return to moderate heat and cook, stirring constantly, until boiling, thickened and smooth.
Stir in pimento.
Pour over asparagus and chicken.
Sprinkle with almonds.
Bake about 25 minutes or until bubbling well.